Chocolate Brioche Doughnuts with Raspberry Filling Recipe

Introduction

These Brioche Doughnuts are a delightful twist on a classic treat, combining the rich, buttery texture of brioche with the crispiness of a perfectly fried doughnut. Soft, fluffy, and lightly sweetened, they’re ideal for breakfast or an indulgent snack. You can enjoy them plain or filled with your favorite jam for an extra burst of flavor.

Ingredients

• 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
• 1/3 cup (75 grams) granulated sugar, divided
• 1 cup (240 grams) whole milk, warmed to 115-120°F
• 4 cups (670 grams) bread flour, plus more for dusting
• 1 teaspoon (4 grams) kosher salt
• 1 tablespoon (18 grams) vanilla bean paste
• 3 large eggs + 1 large egg yolk, at room temperature
• 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature
• vegetable or canola oil, for frying
• 1/2 cup caster or granulated sugar, for rolling
• raspberry jam, for filling (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy.
2. Step 2: Add the remaining granulated sugar, flour, salt, vanilla bean paste, and eggs. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough starts to come together. Then increase speed and knead for 2 more minutes until a soft dough forms. If you don’t have a mixer, mix in a large bowl and knead by hand.
3. Step 3: Reduce speed to low, then add the cubed butter incrementally, waiting for each piece to incorporate before adding more. This process should take 3-5 minutes.
4. Step 4: Increase mixer speed to medium (level 2) and knead the dough for another 7-10 minutes until soft, supple, and pulling away from the bowl’s sides.
5. Step 5: Place dough in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight for best results.
6. Step 6: Remove chilled dough and place on a work surface. Divide into 14 equal pieces using a kitchen scale (about 89 grams each). Roll into tight balls, seal well, and place on parchment-lined baking sheets, spacing them apart.
7. Step 7: Flatten tops slightly, cover with a clean linen, and let rise in a warm spot for 1-2 hours until puffy and springs back after a light poke.
8. Step 8: Heat oil in a large heavy-bottomed pot to 320°F (160°C) using a candy thermometer. Prepare a baking sheet with paper towels or wire rack, and place caster or granulated sugar in a medium bowl.
9. Step 9: Fry doughnuts in batches (2-3 at a time) until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove and drain on the prepared sheet. Maintain oil temperature throughout.
10. Step 10: While still warm, toss doughnuts in sugar until evenly coated. Let cool completely on the baking sheet before filling.
11. Step 11: Use a chopstick to poke a small hole in the side of each doughnut. Stand them upright and fill with raspberry jam or your preferred filling using a piping bag. Serve immediately and enjoy!

Tips & Variations

• Use vanilla bean paste or extract to enhance the flavor; adjust according to preference.
• Try filling doughnuts with custard, chocolate ganache, or lemon curd for variety.
• Make sure oil temperature stays steady to avoid greasy or undercooked doughnuts.
• For a lighter coating, dust with powdered sugar instead of granulated sugar.
• If you don’t have a stand mixer, kneading by hand will take longer but works just as well.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days for best freshness. They can also be refrigerated for up to 4 days but may lose some softness. To reheat, warm gently in a 300°F (150°C) oven for about 5 minutes or microwave briefly to restore softness. Filled doughnuts are best eaten fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Absolutely. You can mix the dough in a large bowl and knead it by hand. It may take a bit longer to achieve the right texture, but the results will be just as delicious.

Can I use different fillings besides raspberry jam?

Yes, this doughnut recipe pairs well with many fillings like custard, chocolate spread, lemon curd, or any jam of your choice. Feel free to get creative with flavors you love.

Chocolate Brioche Doughnuts with Raspberry Filling Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

These Brioche Doughnuts are rich, fluffy, and buttery with a tender crumb, fried to a perfect golden brown and coated in sugar. They are optionally filled with raspberry jam for a delightful fruity surprise inside. The dough is made with a brioche dough enriched with butter and eggs, chilled for easy handling, then shaped, proofed, fried, sugared, and filled for an irresistible treat.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes (including chilling and rising times)
• Yield: 14 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
• 1/3 cup (75 grams) granulated sugar, divided
• 1 cup (240 grams) whole milk, warmed to 115-120°F
• 4 cups (670 grams) bread flour, plus more for dusting
• 1 teaspoon (4 grams) kosher salt
• 1 tablespoon (18 grams) vanilla bean paste
• 3 large eggs + 1 large egg yolk, at room temperature
• 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature

For Frying and Coating

• Vegetable or canola oil, for frying
• 1/2 cup caster or granulated sugar, for rolling

Optional Filling

• Raspberry jam

Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and warm milk. Stir and let sit for 10-15 minutes until the mixture is foamy, indicating the yeast is active.
2. Mix Dough Ingredients: Add the remaining sugar, bread flour, salt, vanilla bean paste, and eggs to the yeast mixture. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough starts to come together, then increase speed and knead an additional 2 minutes until a soft dough forms. If mixing by hand, knead longer until combined.
3. Add Butter Gradually: Reduce mixer speed to low. Add the softened cubed butter piece by piece, waiting for each to incorporate fully before adding the next. This should take 3-5 minutes to fully integrate the butter into the dough.
4. Knead Dough Until Smooth: Increase mixer speed to medium-low (speed 2). Continue kneading the dough for 7-10 minutes until it becomes very soft, supple, and pulls away cleanly from the bowl sides.
5. First Rise: Place the dough in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. Chilling helps make the dough easier to handle.
6. Shape Doughnuts: Remove chilled dough and place on a floured work surface. Weigh the dough and divide into 14 equal pieces (around 89 grams each). Roll each piece into a tight ball and place spaced apart on parchment-lined baking sheets.
7. Second Rise: Gently flatten the tops slightly. Cover the dough balls with a clean linen and let rise in a warm place for 1-2 hours until they puff and spring back gently when poked.
8. Heat Oil for Frying: Toward the end of proofing, heat vegetable or canola oil in a large, heavy-bottomed pot to 320°F (160°C), using a candy thermometer. Prepare a baking sheet lined with paper towels for draining and place sugar in a bowl for coating.
9. Fry Doughnuts: Carefully lower 2-3 doughnuts at a time into the hot oil. Fry each side for 2-3 minutes until golden brown, flipping once. Remove with a slotted spoon and drain on prepared paper towels. Maintain oil temperature throughout frying.
10. Coat with Sugar: While still warm, toss each doughnut in the sugar bowl until evenly coated. Place back on the baking sheet and allow them to cool completely before filling.
11. Fill with Jam: Transfer raspberry jam to a large piping bag. Use a chopstick or similar tool to poke a small hole on the side of each doughnut. Stand doughnuts upright and pipe jam into each. Serve immediately for best flavor and texture. Enjoy!

Notes

• Ensure the milk is warmed to 115-120°F to properly activate the yeast without killing it.
• Softened butter is essential to incorporate smoothly into the dough.
• Chilling the dough overnight improves handling and doughnut texture.
• Maintain consistent oil temperature to ensure even frying and avoid greasy doughnuts.
• You can substitute raspberry jam with any filling of your choice or omit filling for classic plain sugared doughnuts.
• Use a candy thermometer for accurate oil temperature.
• Work in batches when frying to prevent overcrowding the pot.

Keywords: brioche doughnuts, fried doughnuts, raspberry jam doughnuts, homemade doughnuts, enriched dough, sweet fried dough